Schnitzel sandwich

Name: Schnitzel sandwich
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 thin pork cutlets (à approx. 100 g); 4 TSP Mustard; 100 g Breadcrumbs; 2 TABLESPOONS Oil; 8 cherry tomatoes; 1 Onion (e.g. red); 100 g mixed leaf salad (bag); 4 Pita breads; 100 g Greek cream yoghurt; 1 TABLESPOON mayonnaise; 1/2 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

A different kind of dinner: with crispy schnitzel, salad and creamy yoghurt sauce in your bread pocket, you'll have something good on your hand in no time

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 thin pork cutlets (à approx. 100 g)
4 TSP Mustard
100 g Breadcrumbs
2 TABLESPOONS Oil
8 cherry tomatoes
1 Onion (e.g. red)
100 g mixed leaf salad (bag)
4 Pita breads
100 g Greek cream yoghurt
1 TABLESPOON mayonnaise
1/2 Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the meat, dab dry, spread with mustard and turn in breadcrumbs. Heat oil in a pan. Fry the escalopes for 4 minutes on each side.
2
In the meantime wash and slice the tomatoes. Peel onion and cut into rings. Wash the lettuce and drain well. Take the escalope out and cut into strips. Roast the pita breads in a toaster.
3
Stir yoghurt, mayonnaise and lemon juice until smooth. Season with salt, pepper and 1 pinch of sugar. Fill bread pockets alternately with lettuce, tomatoes, onion and strips of escalope. Sprinkle with yoghurt dressing.